Is lasagna tastier with béchamel or ricotta mozzerella blend?

I prefer alternate layers of béchamel and marinara sauces because I love some red with my white, with also alternate layers of cheeses. Too, I tend to prefer goat cheese over ricotta. A layer or two of pesto in the mix never hurt anyone, either.

Ricotta with a little egg and either chopped celery or spinach mixed into it (a little salt and pepper too).

Traditional lasagna and pasta al forno is made with besciamella, and that is what tastes right to me! My favorite version is from Bologna, with meat sauce, and just a little Parmigiano-Reggiano on the top. In more modern versions, the besciamella can be flavored with pesto, dried porcini mushrooms, grated cheese.

Merrill's Birthday Lasagna is my most cooked recipe on the site. I know it by heart and have used ground beef, Italian sweet & hot sausage favorite), turkey sausage. I love it because of the bechamel. Here's the link: https://food52.com/recipes/20687-birthday-lasagna

Anyone have an amazing lasagna recipe ?

I prefer the ricotta-mozzarella (and whatever vegetables you want to layer in between) because the bechamel seems heavy to me - adding a flour based sauce to a dish already full of wheat. Your taste. If you've not had both, make two small batches, side by side and see which you prefer.

I like to kill two birds with one stone and make a mornay, which is just a cheesy béchamel with fontina and Parmigiano.

I prefer bechamel because it is rich without being heavy like the ricotta and mozzarella.